"Madame" has been after me to share what we do in the kitchen, so here goes!
I have a passion for preparing and serving great food. I have a goal of getting a great meal on the table every evening in around 45 minutes - the time it takes when I get the phone call that "Madame" is leaving work until the time we eat. I look for fresh ingredients - in season, supplemented with herbs, peppers, and very occasional tomatoes from the garden.

Saturday, June 27, 2009

We have had a good tomato crop this year. There are 2 varieties – red cherry tomatoes and yellow pear tomatoes. They taste divine and look beautiful when combined. For lunch today we decided to have some, simply prepared with croutons, garlic, mozzarella, basil and oregano. Talk about a taste bomb.

4 Mozzarella Bocconcini – preferably buffalo milk cut into the same sized pieces as the tomatoes

1T Sherry vinegar

Method

Heat the oil in a small skillet – until it starts to look swirly. Do not allow to get to the smoke point. Add the croutons and toss to coat. Continue to heat over medium low heat until the croutons are just browned and are beginning to be crispy – about 4 minutes. Turn the heat off and immediately sprinkle the sea salt over the croutons. Add the sliced garlic and toss. Add the chopped tomatoes, the basil and oregano and toss until just warmed through.

Serve onto a plate, drizzle with the sherry vinegar, top with the mozzarella, garnish and serve slightly warm. We had it with a glass of Kim Crawford's unoaked chardonnay.